Description
Ratatouille - French vegetable stew - can be a great filling for a summer or autumn cake!
Ingredients
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Flour
200 g
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Vegetable oil
80 ml
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Beer
80 ml
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Salt
0.5 tsp
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Pepper
2 piece
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Onion
2 piece
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Tomato
3 piece
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Garlic
4 tooth
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Thyme
1 pinch
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Parsley
2 sprig
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Olive oil
5 Tbsp
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Bay leaf
1 piece
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Salt
0.5 tsp
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Zucchini
1 piece
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Eggplant
1 piece
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Tomato
4 piece
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Garlic
3 tooth
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Salt
1 tsp
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Black pepper
1 tsp
Cooking
For the sauce - onions and garlic peel and finely chop. In a frying pan heat a couple of tablespoons of olive oil and then the onions and half of garlic until transparent about 5 minutes. Pepper remove seeds and finely chop, add to pan, saute together for 5 minutes
With tomatoes remove the skin (for this they need to pierce the Vic and scalded with boiling water).
Tomatoes in a blender along with chili pepper (or finely chop) and add them to the frying pan to the onions with the garlic. Place the Bay leaf, thyme and parsley. Boil on medium heat for 10 minutes. Season with salt and pepper, remove Bay leaf and cool.
While preparing the sauce, cut thin slices the other vegetables: tomatoes, eggplant and zucchini.
Coat eggplant with olive oil, spread on a baking sheet and bake at 200*C for 20 minutes.
For the dough - in a bowl pour the vegetable oil and beer, add salt, add flour and make a soft dough. Once the dough has gathered into a ball, it is ready to use.
On a baking tray laid with baking paper and mash with your fingers the dough into a circle with a thickness of 3-4 cm. the edges of the dough will warm up (width about 2 cm) so they were thinner than the middle. Put the sauce on the dough, not going over the edge.
Arrange alternating slices of vegetables in the sauce so that they form a spiral from the middle to the edges of the dough.
Will pricipes the remnants of the chopped garlic, salt and pepper. Lift the edges of the dough, covering the filling them. Sprinkle the vegetables with olive oil and put in a preheated 180*C oven for 45 minutes.
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